RESET360 with Camille McLaughlin
Desserts

Burnt Orange Cheesecake Bars

Basque-style cheesecake bars baked hot until deeply caramelized on top, creamy within, flavored with orange zest over an almond flour crust.

Why you'll love Burnt Orange Cheesecake Bars

Basque burnt cheesecake comes from San Sebastián in Spain, where it is baked at a very high temperature until the top turns deep brown, almost black, while the inside stays soft and creamy. Here it is baked as bars over a buttery almond flour crust, flavored with plenty of orange zest, and sweetened lightly with allulose.

High heat is the technique. Most cheesecakes bake low and slow; this one bakes hot, which caramelizes the top into a bittersweet crust and sets the edges while the center stays barely set and custardy. Allulose browns faster than sugar, which helps the top caramelize. Chilling overnight lets the creamy center firm enough to slice into clean bars.

It is a dessert for special days, and a small bar goes a long way.

Quick overview: This Burnt Orange Cheesecake Bars takes 20 min of hands-on time and about 8 hr 55 min in all and makes 12 servings, each 1 bar.

Jump to recipe

Burnt orange cheesecake bars with caramelized tops and almond crust
Prep 20 minCook 35 minChill 8 hrTotal 8 hr 55 minServes 12Serving 1 bar

Ingredients

  • 1 cup almond flour
  • 3 tbsp butter, melted
  • a pinch of fine sea salt, divided
  • 24 oz cream cheese, at room temperature Label: milk, cream, cultures, and salt, with no gums
  • 1/2 cup allulose Label: allulose, and nothing else
  • 4 large eggs, at room temperature
  • 1 cup heavy cream Label: cream, with no gums or carrageenan
  • zest of 2 oranges
  • 1/2 vanilla bean, split and scraped

Instructions

  1. Make the crust: Heat the oven to 350°F (175°C). Line an 8-by-8-inch pan with parchment, leaving an overhang. Stir the almond flour, melted butter, and a pinch of salt together and press it evenly into the pan. Bake for 10 minutes, until lightly golden. Raise the oven to 450°F (230°C).
  2. Beat the cream cheese: Beat the cream cheese and allulose until completely smooth, scraping the bowl often.
  3. Add the eggs: Beat in the eggs one at a time, then the cream, orange zest, vanilla seeds, and a pinch of salt, until smooth.
  4. Bake hot: Pour the batter over the crust and bake for 20 to 25 minutes, until the top is deeply browned and the center still jiggles when you shake the pan.
  5. Cool and chill: Let it cool to room temperature in the pan, then refrigerate for at least 8 hours or overnight.
  6. Slice: Lift it out by the parchment and cut into 12 bars with a hot, dry knife, wiping it between cuts.

Storage and leftovers

Refrigerate in a covered container for up to 5 days.

Freeze bars individually wrapped for up to 2 months; thaw overnight in the refrigerator.

Variations

  • Lemon: Use lemon zest in place of the orange.
  • Crustless: Skip the crust for a classic Basque cheesecake.
  • Berries: Serve with fresh raspberries.
  • Cardamom: Add 1/2 teaspoon ground cardamom with the zest.

Notes and tips

  • Room temperature ingredients: Soft cream cheese and eggs blend smoothly without lumps.
  • Trust the jiggle: The center should still jiggle; it sets as it chills.
  • Chill overnight: The bars slice cleanly once fully chilled.
  • Check the cream cheese label: It should list milk, cream, cultures, and salt, with no gums.

Nutrition and mindful eating

  • Cream cheese, cream, and eggs make this dessert rich in fat and protein, which is why a small bar satisfies.
  • Orange zest brings bright, fragrant flavor from the fruit's oils.
  • Almond flour makes a crust with healthy fat and fiber in place of graham crackers.
  • Allulose sweetens lightly and caramelizes the top.
  • As you eat, notice the bittersweet top, the creamy center, and the orange, and pay attention to how one small bar can feel like enough.

Frequently asked questions

Have a question about this Burnt Orange Cheesecake Bars? Start here, with the questions people ask most.

Is it supposed to look burnt?

Yes. The deep brown top is what makes Basque cheesecake taste caramelized and bittersweet.

Why allulose?

It is one of the approved RESET360 sweeteners, and it browns well.

Can I use a springform pan?

Yes. A 9-inch springform makes a round cheesecake; bake it 30 to 35 minutes.

How do I cut clean bars?

Use a hot, dry knife and wipe it between cuts.

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Tags: Desserts, Spanish-Inspired, Gluten-Free Swap